With a sharp knife, trim away most of the fat that clings to both sides of the skirt steaks.

Thoroughly trimming the fat will help prevent flare-ups.

Cutting the steaks into lengths of about [conversion imperial="1 foot" metric= "30 centimeters"] will make them easier to handle on the grill.

Season the meat generously, patting and massaging the seasonings in with your fingertips so they won't fall off during grilling.